Chicken Thighs with Harissa Vegetables

By johnwhorfin

Ingredients

• 1 medium yellow onion (about 10 oz.)
• 1/4 cup harissa paste or sauce (such as Mina)
• 2 tablespoons olive oil, divided
• 1 1/2 pounds baby yellow potatoes (about 1 1/2-in. diameter)
• 1 pound large carrots, peeled and cut diagonally into 2-in.-long pieces (about 4 large carrots)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon kosher salt, divided
• 8 (5-oz.) bone-in chicken thighs, skinned
• Lemon wedges (optional)
• Finely chopped fresh flat-leaf parsley (optional)

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

Peel onion, and cut vertically into 8 wedges, keeping root end intact to hold wedges together. Combine harissa and 1 tablespoon oil in a 5- to 6-quart slow cooker. Add potatoes, carrots, and onion; toss gently to coat.

Step 2

Combine garlic powder, paprika, pepper, and 1/4 teaspoon salt in a small bowl. Sprinkle mixture evenly over meaty side of chicken thighs. Heat a large skillet over medium-high. Add remaining 1 tablespoon oil to skillet; swirl to coat. Add chicken thighs, meaty side down. Cook until well browned on one side, 5 to 6 minutes.

Step 3

Arrange chicken thighs over vegetables in slow cooker, browned side up. Cover, and cook on low 8 hours. Remove chicken from slow cooker, and sprinkle vegetables with remaining 3/4 teaspoon salt. Divide vegetables evenly among 4 bowls; top evenly with chicken. Spoon juices over chicken and vegetables. Serve with lemon wedges and garnish with parsley, if desired.